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  • Makes 16 slices
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Crunchy air-fried green tomatoes are the perfect appetizer or side dish when you’re cooking up a Southern feast. The crispy panko breadcrumb coating is infused with savory spices and turned golden brown without any oil so you get all the flavor without the grease. Dip each medallion in a creamy dill sauce, and enjoy! This recipe pairs perfectly with our Classic Vegan Cornbread, Southern Green Beans, and Jackfruit Jambalaya. 

Tip: If you can’t find green tomatoes, use firm red ones instead.

Air-Fried Green Tomatoes on a white plate with dipping sauce

By Nancy Macklin,

Ingredients

  • 3 green tomatoes (1¾ to 2 lb. total)
  • 1 cup whole wheat panko
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 6 tablespoons white whole wheat flour
  • ½ cup unsweetened, unflavored plant-based milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 recipe Creamy Dairy-Free Dill Ranch Dip

Instructions

  1. Preheat an air fryer to 370°F. Core tomatoes and cut into ½-inch-thick slices. In a shallow bowl combine panko, paprika, garlic powder, and onion powder. Place flour in a second shallow bowl. Place milk in a third shallow bowl.
  2. Dredge each tomato slice in flour, dip in plant milk, and then coat with panko mixture. Place on a parchment-lined baking sheet.
  3. Working in batches, arrange tomato slices in a single layer in air fryer basket. Air-fry for 7 minutes or until the coating is crisp. Season with salt and pepper. Serve with Creamy Dill Dipping Sauce.
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Laurie2 weeks ago
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Link for dill sauce is broken! Sounds delicious. Please post!

Gail Wyatt2 weeks ago
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I enjoy fried green tomatoes looking forward to trying this soon

Gail Wyatt2 weeks ago
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I enjoy fried green tomatoes! I will try this soon

Mona2 weeks ago
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I’d also like the recipe for the creamy dill sauce, but it’s not there.

Stephanie2 weeks ago
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Link to creamy dill sauce doesn’t work, file not found

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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